Ingredients

• 1 cup Unbleached White All-Purpose Flour (120 g)
• 3 Tbsp Brown Sugar (50 g)
• 2 Tbsp Granulated Sugar (15 g)
• 1 tsp Salt
• ¼ tsp Ground Cinnamon
• ½ cup Old Fashioned Rolled Oats (50 g)
• 8 Tbsp Butter, chilled and cubed (113 g)

• 5–6 cups Fruit (sliced, cut into chunks, or whole fruit such as berries) (approx. 1000 g)
• ¼ cup Granulated Sugar (50 g)
• 2 Tbsp Cornstarch
• ⅛ tsp Ground Nutmeg
• 1 tsp Vanilla Extract
• Zest of 1 Lemon
• Pinch of salt

Instructions

1. Mix together all of the dry ingredients.
2. Using either a stand mixer with the paddle attachment or your fingers, work the butter into the dry ingredients until there are no dry dusty bits and a chunky streusel forms.
3. Break up any large pieces and place topping in the fridge while you make the fruit filling.
4. Alternatively, you can make the crumble up to one month in advance and store it in the freezer. You can use it right out of the freezer, just follow the baking instructions as follows.

1. Preheat oven to 375°F. Lightly butter or grease a 2-quart baking dish (such as a 9 x 13-inch dish).
2. Add prepared fruit to a large bowl. Mix together cornstarch, sugar and nutmeg and evenly sprinkle it over the fruit.
3. Zest lemon directly into the bowl and add vanilla extract and a pinch of salt. Using a spoon or spatula, mix thoroughly so that there are no dry pockets of cornstarch.

1. Add the fruit filling to the baking dish and spread it out. Sprinkle crumble topping in an even layer over the top.
2. Place on a baking sheet. This will make getting it out of the oven easier and catch any potential juices that could bubble over.
3. Bake for 40–50 minutes, or until the crumble is nicely browned and the fruit filling is bubbling
4. Let cool slightly and serve warm with ice cream! Cover and store leftovers in the fridge for up to 3 days.